Chinese Egg Drop Soup with Spinach and Mushrooms

Chinese · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb, paleo

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Ingredients

• 4 large Eggs
• 2 cups Fresh spinach
• 1 cup Mushrooms (shiitake or button)
• 4 cups Chicken broth (unsalted)
• 1 inch piece Ginger (fresh)
• 2 cloves Garlic
• 1 teaspoon Sesame oil
• 2 stalks Green onions
• to taste Salt
• to taste Pepper

Method

1. Prepare the ingredients: wash spinach and mushrooms; thinly slice mushrooms and chop green onions; grate ginger and mince garlic.
2. In a pot, bring chicken broth to a gentle simmer over medium heat.
3. Add ginger and garlic to the broth; cook for 2-3 minutes until fragrant.
4. Add sliced mushrooms to the broth and cook for 3-4 minutes until tender.
5. Stir in the spinach and cook for another 1-2 minutes until wilted.
6. In a small bowl, beat the eggs lightly. Slowly drizzle the eggs into the simmering soup while gently stirring to create egg ribbons.
7. Add sesame oil, salt, and pepper to taste. Remove from heat.
8. Garnish with chopped green onions before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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